Gin Sour
Lemon leads and sugar follows close enough to keep it drinkable, while egg white thickens the texture and rounds off the acid. The foam is cool and near-tasteless; the sour underneath is bright and sharp. Juniper has to push through all that citrus, so a dry, assertive gin holds its shape best.
- 50 ml
- gin
- 25 ml
- lemon
- 15 ml
- sugar
- 15 ml
- egg white
Dry shaken then shaken with ice, strained, foam on top.
From the collection — 3 bottles
KIKU
Apple Gin
The tart apple in KIKU does half the work of the lemon, and 42% stands up to egg white and sugar without thinning out.
Tohi
Aronia Infused
Aronia's tannic grip and colour need lemon and egg white to soften them — the berry does the work a liqueur usually would.
Warner's
Rhubarb
The rhubarb in Warner's already brings the tartness, so lemon and egg white round it into something soft without burying the juniper.